Fruit and Seed Snack Bread

April 28, 2012 by Leanne Vogel August 31, 2017

A vegan and gluten-free snack bread loaded with dried fruit and seeds! Each slice has over 5 grams of fiber and packs great for school, the gym, or a trip around the world.

Ingredients

• 3/4 cup chickpea flour
• 1/2 cup brown rice flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon gluten-free baking soda
• 1/4 teaspoon Himalayan rock salt
• 3/4 cup + 2 tablespoon water
• 1/4 cup unsweetened apple sauce
• 2 tablespoon unpasteurized honey or brown rice syrup (to keep vegan)
• 1 tablespoon extra virgin coconut oil, melted
• 1 cup mixture of dried cherries, cranberries, dates, figs, raisins, and apricots
• 1/2 cup mixture of sunflower seeds, pepita seeds and hemp seeds

Instructions

1. Preheat oven to 375F and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting.
2. Combine dry ingredients in a medium sized bowl. Add wet. The consistency should be similar to a muffin.
3. Add dried fruit and seeds.
4. Pour mixture into prepared pan.
5. Bake for 35-40 minutes until sides begin to brown and the top will be cracked and toothpick inserted comes out clean.
6. Remove from the oven, lift from the pan and place on a cooling rack for 20 minutes before cutting with a sharp knife.

Nutrition Information Per Serving